Tempura Chicken Wings

 

10-12 servings

• 15 whole chicken wings (about 3 pounds)
• 1 cup cornstarch
• 3 eggs, lightly beaten
• Oil for deep-fat frying
• ½ cup sugar
• ½ cup white vinegar
• ½ cup currant jelly
• ¼ cup soy sauce
• 3 tablespoons ketchup
• 2 tablespoons lemon juice

1. Cut chicken wings into three sections ; discard wing tip section.
2. Place cornstarch in a large resealable platic bag ; add chicken wings, a few at a time, and shake to coat evenly.
3. Dip wings in egg.
4. In an electric skillet or deep-fat fryer, heat oil to 375F (190C).
5. Fry wings for 8 minutes or until golden brown and juices run clear, turning occasionally ; drain on paper towel.
6. In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice ; bring to a boil.
7. Reduce heat ; simmer, uncovered, for 10 minutes.
8. Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan ; pour half of the sauce over wings.
9. Bake, uncovered, at 350F (180C) for 15 minutes ; turn wings, top with remaining sauce and bake 10-15 minutes longer or until chicken juices run clear and coating is set.

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